Method for preparing oyster wine

A technology for oysters and oyster meat, which is applied in the field of alcoholic beverages, can solve problems such as liquor that has not yet been seen, and achieve the effects of improving development and utilization value, significant significance, and rapid dissolution

Inactive Publication Date: 2017-04-26
WEIHAI XINYI BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Putting oysters into wine can play the role of health care that oysters have, and it is also something that people hope to have in communication and festive activities. Research and development of oyster wine for health care, disease prevention and treatment will definitely be favored by people. The methods of adding wine include: directly into wine, and extracting oyster components into wine with various technical methods. There are many products that use oysters to make wine, but there is no such thing as puree liquor as the main ingredient with oyster hydrolyzate. Liquor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Harvest the 60-degree protoplasm to brew liquor, and set aside;

[0028] Harvest and weigh fresh oysters, wash them clean, open the shells with a small spatula to get the meat, wash the meat gently with clean water, remove impurities such as broken shells and silt, and set aside;

[0029] Harvest and weigh fresh papaya, set aside;

[0030] Harvest and weigh peeled yellow-skinned ginger, set aside.

[0031] Weigh 70% of oyster meat, 25% of papaya, and 5% of ginger, rinse with running water to remove impurities from the stolen goods, then grind the cleaned oyster meat, papaya, and ginger into a colloid mill, add purified water to 5% of the raw materials. Then it is sent to the homogenizer for homogenization treatment, so that the solid tissue has a good dispersion state, so as to facilitate the catalytic degradation of the slurry, and then the homogenized oyster meat, papaya, and ginger are sent to the ultrasonic reaction In the kettle, heat in stages and control the te...

Embodiment 2

[0034] Harvest the 60-degree protoplasm to brew liquor, and set aside;

[0035] Harvest and weigh fresh oysters, wash them clean, open the shells with a small spatula to get the meat, wash the meat gently with clean water, remove impurities such as broken shells and silt, and set aside;

[0036] Harvest and weigh fresh papaya, set aside;

[0037] Harvest and weigh peeled yellow-skinned ginger, set aside.

[0038] Weigh 69% of oyster meat, 23% of papaya, and 8% of ginger, rinse with running water to remove impurities from the stolen goods, then grind the cleaned oyster meat, papaya, and ginger into a colloid mill, add purified water to 5% of the raw materials. Then it is sent to the homogenizer for homogenization treatment, so that the solid tissue has a good dispersion state, so as to facilitate the catalytic degradation of the slurry, and then the homogenized oyster meat, papaya, and ginger are sent to the ultrasonic reaction In the kettle, heat in stages at 37°C for ultras...

Embodiment 3

[0041] Harvest the 60-degree protoplasm to brew liquor, and set aside;

[0042] Harvest and weigh fresh oysters, wash them clean, open the shells with a small spatula to get the meat, wash the meat gently with clean water, remove impurities such as broken shells and silt, and set aside;

[0043] Harvest and weigh fresh papaya, set aside;

[0044] Harvest and weigh peeled yellow-skinned ginger, set aside.

[0045] Weigh 50-70% of oyster meat, 20-40% of papaya, and 5-15% of ginger, rinse with running water to remove impurities from the stolen goods, then grind the cleaned oyster meat, papaya, and ginger into a colloid mill, add Purify the water to 5 times of the raw material for refining, then send it to the homogenizer for homogenization treatment, so that the solid tissue has a good dispersion state, so as to facilitate the catalytic degradation of the slurry, and then the homogenized oyster meat, papaya , Ginger is sent into the ultrasonic reactor, and the heating is contro...

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PUM

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Abstract

The invention discloses a method for preparing oyster wine. The oyster wine comprises 3-10% by weight of an oyster hydrolyzate as an additive and the balance of a raw stock Baijiu base. The method comprises mixing the oyster hydrolyzate and the raw stock Baijiu base, putting the mixture into an ultrahigh pressure homogenizer, carrying out homogenization on the slurry twice through high shear mixing emulsification under conditions of pressure of 100-120mpa and a temperature of 50-65 DEG C, further refining the emulsion to obtain a nanometer liquid so that the oyster hydrolyzate is fast dissolved in the Baijiu base, carrying out filtration through a high precision filter adopting an ultrafiltration membrane having a precision of higher than 0.2 microns, and carrying out seasoning and filling. The method utilizes the biodegradation technology and the high shear mixing emulsification homogenization technology so that nutritive functional components of the oyster are fast dissolved, a solubility degree is high, a preparation period is greatly shortened, additives and pigments are avoided and the nutrients are easily absorbed by the human body. The method has simple processes, realizes a low production cost and improves development and utilization values of American ginseng resources. The effective components such as oyster meat, papaya and ginger are effectively dissolved in the Baijiu and can be absorbed and used by the human body easily. Through long-term moderate drinking, human immunity is improved. The method has a great meaning.

Description

technical field [0001] The invention relates to an alcoholic beverage, in particular to a method for preparing oyster wine. [0002] technical background [0003] Oysters, commonly known as sea oysters, are the largest cultured shellfish in the world and one of the four famous economical cultured shellfish in my country. They have unique edible and medicinal values. Oyster meat is rich in protein, with 11.3 grams per 100 grams of fresh oyster meat. Its amino acid composition is reasonable and comprehensive. Oyster meat also has a considerable amount of taurine, which is better than human milk and cow milk. The fat content of oysters is about 2 grams, mainly unsaturated fatty acids. It is rich in liver glycogen, which is 58 grams. The mineral content of oyster is very rich, the calcium content is 110 mg, which is equivalent to that of milk, and the iron content is 3.5 grams, which is more than 20 times that of milk. Its most prominent feature is that its zinc content is a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04A61K36/9068A61P37/02
CPCC12G3/04A61K35/618A61K36/732A61K36/9068
Inventor 方华
Owner WEIHAI XINYI BIOLOGICAL TECH
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